Entree: Dominican Republic – Northern Culinary Region – Sancocho (Hearty Dominican stew of mixed meats, root vegetables, plantain, and corn)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 5 min

Total 2 hrs 20 min

Ingredients

- 12 cups (2.8 L) low-sodium chicken stock or water
- 2 bone-in chicken thighs, approx. 8 oz (225 g) each, skin-on
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) pork spare ribs, trimmed and cut into serving-length pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 green bell pepper, seeded and chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 12 g)
- 4 scallions, chopped (about 2 oz / 60 g)
- 1/2 cup (15 g) chopped fresh cilantro
- 1 tsp (1 g) dried oregano
- 2 tbsp (30 g) tomato paste
- 1 tsp (6 g) ground cumin
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 medium green plantains, peeled and cut into 2-inch (5 cm) pieces (about 1 lb / 450 g)
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) yautía or malanga (taro-like root), peeled and cubed
- 2 medium potatoes, peeled and cut into large chunks (about 10 oz / 280 g)
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds (about 6 oz / 170 g)
- 2 ears corn, each cut into 3 rounds
- 1 lime, cut into wedges for serving
- Extra chopped cilantro for garnish

Instructions

1. Rinse the meats and pat dry. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces, beef, and pork ribs in batches, about 4–6 minutes per side, then remove and set aside.
2. Reduce heat to medium, add the chopped onion and bell pepper to the pot, and sauté until softened, about 5 minutes. Add the garlic, scallions, oregano, and cumin and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1 minute. Return all browned meats to the pot and pour in the chicken stock (or water), scraping up any browned bits from the bottom.
4. Bring the pot to a gentle boil, reduce heat to low, cover, and simmer for 40 minutes to 1 hour until meats begin to tenderize, skimming any foam from the surface.
5. Add the yuca, yautía (or malanga), potatoes, carrots, and plantain pieces to the pot. Partially cover and simmer for 20 minutes.
6. Add the corn rounds and simmer an additional 15–20 minutes until all roots and meats are fork-tender and flavors are melded. Adjust salt and pepper to taste.
7. Stir in the chopped cilantro and let rest off the heat for 5 minutes. Serve hot in deep bowls with lime wedges and extra cilantro for garnish.